Blueberry Crumble Recipe (Extra Blueberries)

This blueberry crumble has layers of plump and juicy blueberries covered with a crumbly topping and piled high with vanilla ice cream (sigh…). Can you tell I’m looking at the picture, typing this?

This is my favorite blueberry crumble because: (1) it tastes incredible (2) it’s not overly sweet; a perfect balance of sweet and sour (3) this blueberry crumble is easy to prepare! You don’t have to blanch the fruit, or peel the skin, pit, or slice as with my peach and apricot crumble (although when those stone fruits come in season, you have to try that one too; trust me!).

This crumble is done in 5 easy steps. You’ll impress your family and friends and they’ll think you spent loads of time on it; your secret is safe with me ;).

Did you know cinnamon really intensifies the flavor of blueberries? Also, lemon juice and lemon zest go really well with blueberries. I knew both so I figured they could jam together. I was on to something! This blueberry crumble will knock your socks off and you’ll be running back for more.

To Serve:

How to Make the Best Blueberry Crumble:

2. In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.

3. In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.

4. Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.

5. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown.

Here’s the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.

Blueberry Crumble Recipe

4.95 from 54 votes

Prep Time:15minutes

Cook Time:40minutes

Total Time:55minutes

Layers of plump and juicy blueberries covered in a crumbly, buttery, nutty topping and piled high with vanilla ice cream or whipped cream (sigh...). This is my favorite crumble because: (1) it tastes incredible (2) it's not overly sweet; a perfect balance of sweet and sour (3) this blueberry crumble is so so easy to prepare! You don't have to blanch the fruit, or peel the skin, pit, or slice anything. It's done in 5 easy steps.

To Serve:

Instructions

In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.

In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.

Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.

Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.

Why a giveaway? It’s a reader appreciation giveaway. I want you to know that I appreciate every one of you who visit my blog, take the time to comment, and share it with your friends and fam. You all inspire me to be a better cook and blogger. Thanks to all of you who follow my profiles on Facebook, Instagram and Twitter and for thinking I’m worth following even when I post weird things like garage sale hauls. I’m crazy about ya! And I wish I had a LeCreuset prize for each of you.

Everything about Le Creuset is timeless, classic, incredible quality and beautiful. This is my first le creuset casserole dish and it’s amazing how you can tell the difference between this casserole and the one I bought at Ikea! I can see myself passing this down to the next generation. The quality is exceptional. I like holding it and when I carry it back to my buffet for storage, it feels so good in my arms. Ok, I’m totally in love with this thing! I wish I had one for each of you. It’s a 4 Qt Le Creuset covered stoneware casserole(in the color of your choice from the matte collection – subject to availability) and that lid is so convenient. No more foil over my casseroles and transporting them will be a breeze! P.S. The color of this is: Matte Collection – Cotton. It measures 11 1/2″ x 7 3/4″

The medium spatula from Le Creuset is also part of this giveaway. Here’s why I love it: (1) It’s pretty (2) It feels really good in your hand (3) it’s highly lick-able – no kidding!

Disclosure of Material Connection: I received the product(s) mentioned in some of the posts on my blog in the hope that I would give it a good review on my blog. Regardless, I ONLY recommend products or services I use personally and believe my readers will enjoy.

FREE BONUS: 5 Secrets to Be a Better Cook!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Hi Christina, that sounds so perfect for a Saturday! I hope you love this recipe. Reply

Catherine

August 1, 2019

Fantastic recipe, the addition of almonds was a game changer. We like our crumbles a little sweeter so I added raspberry jam. It’s super intense but goes really well with vanilla ice cream. Thank you!! Reply

Hi Jen! I haven’t tested that with individual dishes, I imagine cook time will have to be reduced. If you experiment please let me know how you like the recipe. Reply

McKenna

March 29, 2019

SWEET JESUS. I am an American living in New Zealand and crumble does not exist here (the way we do it anyways). My Canadian friend and I made it tonight. Is this what true love feels like? Is it possible to elope with a crumble? How *HOW* does it taste so damn good? Reply

Natashas Kitchen

March 29, 2019

That’s just awesome McKenna!! It sounds like you have a new favorite! Thank you for sharing your wonderful review 🙂 Reply

Christina Velichko

August 15, 2019

I want to try making this with blackberries. My mother in law gave me a load of frozen blackberries from her garden. Would it work with this recipe? Reply

Natashas Kitchen

August 15, 2019

Hi Christina, I haven’t tried that but it sure sounds delicious if you have a lot of blackberries! Reply

Hi Tracy, I think it would work but thaw them in the fridge and use 1 Tbsp more flour and 1 Tbsp less lemon juice since frozen berries can be a bit juicier. Reply

Sarah

March 2, 2019

Oh my goodness, how delightfully delicious! I can’t stop making crumbles. We are having a family holiday soon so will be treating everyone to my ‘posh’ blueberry crumble. It’s amazing. It’s made me look like a fantastic cook!!

That’s so awesome Sarah! We are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient! 🙂 Reply

This dessert is a great one to serve if you have company: attractive, seasonal delicacy and absolutely delicious that would go after any meal. Make sure you’re generous with the blueberries. Reply

Natashas Kitchen

February 22, 2019

I couldn’t have said it better myself! Thank you for that wonderful review, Lily! Reply

Alisha D

February 21, 2019

Absolutely delicious! The kids gobbled it up after school when it was still pretty warm. If only I had vanilla ice cream on hand! I used Cup4Cup GF flour, as always. I don’t know how many recipes of yours I have made, Natasha, but you have definitely made me a better cook! Thank you! 🙂 Reply

Natashas Kitchen

February 21, 2019

Awww that’s the best! Thank you so much for sharing that with me and for the fantastic review, Alisha! I am smiling big reading your comment 🙂 Reply

Pam

January 27, 2019

Can I freeze this and do I bake after or before freezing and for how long and at what temp? Reply

Natashas Kitchen

January 28, 2019

Hi Pam, I haven’t tested that. If you experiment, let me know how you liked the recipe Reply

Claire

November 19, 2018

I would like to make this for Thanksgiving and will need to double the amount. I have fresh FROZEN blueberries. Am I better off thawing them first and then making the crumble or just use them frozen? If I make it two days in advance, what’s the best way to heat it up when I need it? Reply

Natashas Kitchen

November 19, 2018

Hi Claire, I think it would work but thaw them in the fridge and use 1 Tbsp more flour and 1 Tbsp less lemon juice since frozen berries can be a bit juicier. Reply

Lexiatel

November 19, 2018

And I think you could just pop it back into the oven for a few mins to reheat like any other thing.

Love this crumble! My husband told me he could eat the entire dish in one sitting 😉 One thing I will say is that next time I make this, I will only add the second half cup of sliced almonds during the last few minutes of baking. Maybe my oven is just really hot, but I found the almonds were getting over-browned and I was pulling them off during the bake to prevent burning. Reply

Natashas Kitchen

June 13, 2018

Oven temperatures vary greatly. We recommend using an over thermometer to check accuracy every once in w while. I’m sorry to hear about your almonds, sounds like they will be perfect the next time you make them! I’m glad you enjoyed this recipe, Liza! Reply

Cindy E

March 19, 2018

I used frozen blueberries left over from summer to make your recipe. It turned out goodg, but think fresh would have been better yet. Your recipe called for a teaspoon of cinnamon; however, only 1/2 teaspoon was called for in the filling and no mention of what to do with the other 1/2 of teaspoon. I added it to the topping. Should I have used the full teaspoon in the filling? Reply

natashaskitchen

March 19, 2018

Hi Cindy, I didn’t realize I missed that! Thank you for pointing that out. It should be 1 tsp. Even if you put 1/2 tsp it wouldn’t harm the recipe, but we did use 1 tsp. I Do think fresh blueberries stay plump and hold up better in this crumble :). Reply

Jill

March 5, 2018

I was looking for a blueberry crumble recipe and came here because of the many good reviews. Now I’m adding my own raves. My husband said “This is the best dessert I’ve had in a long time.” I knew lemon and cinnamon went well with blueberries separately, but never tried them together. It’s a triumph. I put chopped almonds in the crumble, and topped with walnuts. Thanks for this recipe. It’s perfect. Reply

Natasha's Kitchen

March 5, 2018

You’re welcome Jill! I’m glad you both love the recipe. Thanks for sharing your excellent review with other readers! Reply

Olga

February 15, 2018

This is so awesome. I’m a big fan of blueberries. THIS has extra. I made it and it’s SO GOOD! I could make it and eat it again and again. Reply

Natasha's Kitchen

February 15, 2018

I’m glad you love the recipe just as much as I do Olga! Thanks for sharing your wonderful review! Reply

I would like to try this to bring to a Thanksgiving dinner where one person has a severe dairy allergy. Can you recommend a butter substitute that would be good in this recipe?? Reply

natashaskitchen

November 20, 2017

Hi Laura, that is very thoughtful of you to consider the person with allergies! I haven’t tried anything other than butter but I wonder if chilled coconut oil would work well in the crumble topping. You might google coconut crumble to see if anyone has already tried it. If you test it out, let me know how it goes! 🙂 Reply

Linda Ewanchuk

August 12, 2017

Thank you so much for this amazing recipe!! Love the hint of lemon and cinnamon, really makes the flavour of the blueberries pop. It’s a Sunday dinner family favourite…I have to make 2 recipes for our extended family dinner just so I can have some for leftovers!! Reply

Natasha's Kitchen

August 12, 2017

You’re welcome Linda! I’m glad to hear how much you and your family enjoy the recipe! Thanks for sharing your excellent review! Reply

I made the Blueberries crumble and is the BEST I have ever had. I have been heasitant to make blueberries pies or crumbles because I had both in different occasions and tested like medicine or too sweet, but once I read the description, I had a great feeling. My son loved it also and told me not to put his plate away:). Thank you for sharing your amazing recipes. Reply

Natasha's Kitchen

July 20, 2017

You’re welcome Wendy! What a fantastic review! I’m happy to hear how much you and your family enjoy this recipe! Thanks for sharing 🙂 Reply

Marina

July 9, 2017

Would substituting the almonds with another nut work just as well? Say, pecans or walnuts? Reply

natashaskitchen

July 10, 2017

Hi Marina, I think that would work fine to add chopped pecans or walnuts 🙂 Reply

Lili

October 9, 2016

It was delicious! I halfed the ingredients bc i didn’t have enough blueberries. I used frozen blueberries and raspberries btw. My husband and daughter devoured it! “SO good!” is what they said. Thank you and now I really want to get the covered casserole now! Reply

natashaskitchen

October 9, 2016

That is so sweet! Thank you for sharing your wonderful review! 🙂 Reply

Lisa

July 24, 2016

Hi Natasha,
I just found your website this month and decided to give the blueberry crumble a try. I loved the simplicity and it came out as promised! I wanted to mention that I found I needed more oats for a 9 x 13 pan, so I increased from a half cup to 1 cup. I also decided to lightly broil the topping after 40 minutes of cooking, to give it a more golden color. It was delicious and I’m excited to try more of your recipes. Thank you! Reply

natashaskitchen

July 24, 2016

Lisa, welcome to the site and thank you for the wonderful review. I like the idea of broiling, just don’t forget to take it out in time 😀. Reply

Made this recipe the other day with frozen blueberries. I added extra spices, because we like it better that way. The topping was great, so was the blueberry layer! None of us could decide which of the two we liked best! Thanks for sharing! I will be making this again! Reply

Would it be possible to use frozen blueberries? I would like to make this for Christmas. Reply

natashaskitchen

December 16, 2015

I think it would work but thaw them in the fridge and use 1 Tbsp more flour and 1 Tbsp less lemon juice since frozen berries can be a bit juicier. Merry Christmas! Reply

Dani

December 9, 2015

Hi! Do you think it would be ok to just use a mixer to combine the ingredients instead of food processor? ill still be able to leave pices of butter intact, thanks !!!! Reply

natashaskitchen

December 9, 2015

Dani, if you don’t have a food processor, just work the butter in to the mixture, using your hands, until you get the same crumbles. Reply

Dani

December 11, 2015

thanks so much!! And sorry one more, im using frozen blueberries, do you think that’s ok? thanks a million! your site is wonderful!! Reply

natashaskitchen

December 12, 2015

I think it would work but thaw them in the fridge and use 1 Tbsp more flour and 1 Tbsp less lemon juice since frozen berries can be a bit juicier 🙂 Reply

Laura

June 11, 2016

A knife and fork can also do the job well if you don’t want to get your hands dirty. Both are much easier to clean than other items. My family has used this method for generations when cutting a fat into flour.
I’m going to try this recipe as I must limit my food to low-fat. I am also going to try the Creamy Tomato with Chicken recipe but not use full fat products. I’ll let you know how both go. Thanks for the ideas!!! Reply

Hi! Looks delicious. Is it ok to double the topping for it?
Thank you! Reply

natashaskitchen

January 28, 2017

Hi Michele, I haven’t tested it that way, so I can’t say for sure. This seemed like just the right amount of topping to me so I probably wouldn’t experiment with more. I’m guessing you may need to bake longer for the topping to bake properly if you double it. Reply

Analia

August 8, 2015

Hi,
We went blueberry picking and wondering what to do with so many blueberries, glad I found your recipe, super easy to make (my 5 year old twins help me) and delicious!!!!!! The whole family LOVED IT! Thanks! Reply

natashaskitchen

August 8, 2015

Oh my goodness they must have kept you busy for the last 5 years! Mothering twins is an amazing feat. Many blessings to you! 🙂 I’m so happy you all enjoyed the recipe. Reply

Angeline

June 24, 2015

Just baked it and it’s super easy! Smells heavenly too! Waiting for 15m to try it 😉

I made this recipe with mixed frozen berries, and it is delicious! I love your site and will definitely try this recipe the original way! Thank you for all you share, and the time you put into this blog!

I am sure this recipe is delicious — I skipped over it because of 2 things — I don’t usually weigh food. Just tell me how many cups of blueberries to use. Secondly, what size pan is optimum? too small/deep the fruit doesn’t get done, and too large/shallow, the fruit is mushy. Cooking is not “intuitive” for me — after spending good money for top-quality ingredients, I expect exact directions and specific sizes so that I am assured of a success. Reply

natashaskitchen

September 9, 2014

I used 2 one lb containers of blueberries. How large is your package of blueberries? Sorry, I didn’t measure in cups since blueberries are usually sold by weight. Next time I make this, I can measure them out. The pan was 9×13 and it was about 2″ deep. I hope that helps! Reply

Erica Otey

August 18, 2014

This blueberry crisp is amazing. Just made with michigan blueberries yesterday. The best recipe I’ve had yet. Thank you!! Reply

Made this tonight with a few changes and it was delicious. We have been watching our diet more recently, so I replaced the flour with 1/2 almond meal and 1/2 garbanzo bean flour. I also replaced the sugar with Whey-Low, but will reduce it even more next time. I also cut the butter in half. It was delicious! Reply

natashaskitchen

July 19, 2014

That’s awesome that you were able to make it healthier and I’m so happy you enjoyed it 🙂 Reply

Erin Zinke

July 12, 2014

I made your blueberry crumble tonight and it was outstanding! I just purchased 10 pounds of blueberries direct from a farm and decided to try this recipe. Thanks for sharing!!! Reply

natashaskitchen

July 12, 2014

I’m so happy you loved it! Now where can I get 10 lbs of blueberries?! I’m totally craving them now 🙂 Reply

Looks like you and I were thinking about blueberry crumble around the same time last week… BUT, yours looks waaaaaaaaaaaay better! Look at all those blueberries! And the height of it is making my mouth water up. Reply

I love everything about your blog. You make it fun, easy and funny. Your quirky personality is adorable and I have not made one dish on your blog that didn’t turn out or didn’t taste good. Thank you for all the hard work you put into it. Reply

natashaskitchen

June 9, 2014

Vera thank you. Your comment means a lot to me. 🙂 you are so sweet! Reply

This item is perfect! Would love making the blueberry crumble it it 🙂 Reply

natalie uh

June 9, 2014

I love your website, and its so handy to look up classic recipes from our culture. I never knew that shtavel was called sorrel until I read it on here! Girl you definitely inspire me to cook more! Reply

Le Creuset truly is the most wonderful dish to own. I could not be happier with my roasting pan I bought last year. Everything that touches it (really, that cooks in it) turns to gold! Also, this recipe will be perfect paired with a lemon vanilla ice cream for a refreshing summer dessert! Thank you! Reply

I love to make an Italian casserole recipe that comes from a La Leche League cookbook I’ve had for 30 years. It has lots of veggies, cheese, ground beef, and it makes enough for 2 meals plus leftovers. Reply

My kids love tuna casserole!!
I love Le Creuset. Made your sparkling raspberry lemonade – it was amazing!
Might have to pick up some blueberries cuz we love blueberries & what’s not to love about crumbles! Reply

Could make this often….looks so good! New casserole dish is a great addition to my kitchen. Reply

Jamie

June 6, 2014

Hello Natasha,
Thank you for the give-away opportunity! We didn’t each a lot of casseroles while I was growing up but I did discover french toast breakfast casserole a few years ago and I love it. I find that any breakfast casserole is wonderful. I know there are variations of egg, cheese, sausage, bacon and/or pepper casseroles and I’ve sampled a variety at work potlucks. Reply

I love potatoes and scalloped potatoes is one of my favorite casseroles. There are tons of different way to make it by adding different ingredients. I like the one with mushrooms. This blueberry crumble looks delicious and I will make it for my family and see what they say. “Can I have more?” tells me I did not labor in vain. =) Reply

Tanya

June 5, 2014

This blueberry crumble looks soo good. Will definitely be making it as soon as blueberry picking starts. The casserole dish looks gorgeous. Thank you for all of your hard work! Reply

My favorite casserole recipe is a cheesy chicken and broccoli recipe my sister taught me. It’s a sneaky way to get the kids to eat broccoli so it’s definitely a win! Reply

Oksana

June 4, 2014

I like the chicken and mushrooms with cream. I like that casserole dish. Most of my kitchen dishes and serve-ware are white, this would make a great addition. Reply

sheri

June 4, 2014

Love your recipes! i think my favorite casserole dish would be a Mexican spoon bread with cheese, chilies,a can of creamed corn, etc.. everyone seems to like it, and ask for it. Would love to have such a beautiful dish. Reply